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京都特産黒大豆の枝豆利用に関する研究(B. 生活科学)
https://kpu.repo.nii.ac.jp/records/5494
https://kpu.repo.nii.ac.jp/records/54949a7aee46-b2bc-45cb-9b79-5e0548c8039b
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00000079620.pdf (450.3 kB)
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| Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||||||
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| 公開日 | 2017-02-20 | |||||||||||||||||||||
| タイトル | ||||||||||||||||||||||
| タイトル | 京都特産黒大豆の枝豆利用に関する研究(B. 生活科学) | |||||||||||||||||||||
| 言語 | ja | |||||||||||||||||||||
| その他（別言語等） | ||||||||||||||||||||||
| その他のタイトル | Quality Evaluation and Storage Stability of Black Beans (Glycine Max Merrill Forma Kuromame Makino) for Green Soybeans (Edamame) Produced in Kyoto Prefecture (B. LIVING SCIENCE) | |||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||
| 言語 | ||||||||||||||||||||||
| 言語 | jpn | |||||||||||||||||||||
| 資源タイプ | ||||||||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||||||
| 著者 |
南出, 隆久
× 南出, 隆久
× 畑, 明美
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| 抄録(英) | ||||||||||||||||||||||
| 内容記述タイプ | Other | |||||||||||||||||||||
| 内容記述 | Black beans (Glycine max Merrill forma Kuromame Makino) are used to make Nimame (seasoned boiled beans) and their taste and texture are prefered in Japan. There are many cultivars of black beans and 'Shin-tanbaguro' is one of the main cultivers in Kyoto. In this paper, 'Shin-tanbaguro' is used to evaluate its availability for green soybeans (Edamame). The optimal harvest periods for edamame ranged from 60 to 65 days after flowering. The seed volume and weight was larger than yellow and green beans. The seeds of a pod contained mainly one and two. The chemical compositions were high total sugars, free amino acids and ascorbic acid contents in 'Shin-tanbaguro'. Total sugar and free amino acids contents were decreased with storage after harvest. The seed coat color turned green to purple with heat treatment. The hardness of cotyledon with good texture and acceptable taste was about 0.7 to 0.9 kgf and cooking time obtained for 20min with boiling water contained 0.5% NaCl. Our results indicate green beans of 'Shin-tanbaguro' may contribute to fresh vegetables and snack materials. | |||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||
| 書誌情報 |
ja : 京都府立大学学術報告. 理学・生活科学 en : The scientific reports of the Kyoto Prefectural University. Natural science and living science 巻 42, p. 33-39, 発行日 1991-11-19 |
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| 雑誌書誌ID | ||||||||||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||||||||||
| 収録物識別子 | AN00062300 | |||||||||||||||||||||
| ISSN | ||||||||||||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||||||||||||
| 収録物識別子 | 0075739X | |||||||||||||||||||||
